Steph's Smashed Potatoes

Place the potatoes into a small saucepan. Add enough water to cover. Bring to a boil and cook until tender, about 60 minutes. Drain the potatoes and roughly mash with a fork or a potato masher. Add the milk, butter and salt. Continue mashing until the butter is melted and the potatoes are the desired consistency, you want them mashed not liquefied.

The key to success with the gravy is to use the best broth you can find. I usually use my homemade vegetable broth but was out this time. Instead, I used Swanson’s chicken broth. Make sure you taste before you season, especially with canned broth. You may need to add very little extra salt.

Gravy

In a medium saucepan, heat the broth until hot but not boiling. Place the flour in a small bowl and ladle in enough hot broth to dissolve the flour, about ¾ cup broth. Use a small whisk and whisk until smooth. Pour it back into the hot broth, whisking the broth as you pour. Cook over medium heat, stirring frequently, for 5-8 minutes or until lightly thickened. Add salt and pepper, if desired. 2 cups gravy.